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Who: Kass and Mack
When: TBA
Where: Kitchens, Circean Delight
The menus of the second night, and day, of course, while not written with quite the same outside pressure for perfection as the first night's feast, were still crafted with Kassandra's dedication and exacting standards. The same exacting standards she held both her staff, and herself to.
Even while she kept an eagle eye on each station's activity, demanding the most from each individual within the kitchen, from the commis to the saucier to her sous chef, she spent the majority of her attention on her craft. On making each dish its own melody of flavors and textures, focusing her attention on the creation aspect, making it the absolute best it could be. As the Head Chef, she would have been well within her rights to simply supervise and create the actual design of the dishes they served without once touching the stove during the dinner rush. It held no appeal, in all honesty, she preferred being quite hands on, although it sucked up the majority of each of her days.
The garde manger, the chef in charge of 'cold food presentation,' as in salads and hors d'ouevres, wasn't paying enough attention for all of one moment, and tripped, dropping a tray of prepared blue cheese, dried cranberry and walnut bedecked salads, unintentionally tossing a wave of green all over the floor nearby.
When: TBA
Where: Kitchens, Circean Delight
The menus of the second night, and day, of course, while not written with quite the same outside pressure for perfection as the first night's feast, were still crafted with Kassandra's dedication and exacting standards. The same exacting standards she held both her staff, and herself to.
Even while she kept an eagle eye on each station's activity, demanding the most from each individual within the kitchen, from the commis to the saucier to her sous chef, she spent the majority of her attention on her craft. On making each dish its own melody of flavors and textures, focusing her attention on the creation aspect, making it the absolute best it could be. As the Head Chef, she would have been well within her rights to simply supervise and create the actual design of the dishes they served without once touching the stove during the dinner rush. It held no appeal, in all honesty, she preferred being quite hands on, although it sucked up the majority of each of her days.
The garde manger, the chef in charge of 'cold food presentation,' as in salads and hors d'ouevres, wasn't paying enough attention for all of one moment, and tripped, dropping a tray of prepared blue cheese, dried cranberry and walnut bedecked salads, unintentionally tossing a wave of green all over the floor nearby.